MOISTURE IN CHEESE.

Dominion, Volume 4, Issue 1205, 14 August 1911, Page 10

MOISTURE IN CHEESE.

Irie Government Dairy Commissioner, Mr. .0. Cuddie, referring to the matter of moisture in cheese during his' southern trip, said this matter had been receiving the. attention of the dairy people recently, and statements, had'been made conveying a wrong impression' on-that point. Last season ffie'j-', had: tested a large number of samples-from all over the Dominion, collected at the tin'ie of grading. The average moisture content of all these worked out at 81.2!). It was found that whenever tho figure dropped below 32A some remark had been made on that cheese by the grader showing that it was too hard, or too dry. Whenever the perccntaje was. above 3 W there was some comment saying it wns'too soft or too moist. This showed clearly that the statement, that Xew Zealand fanners'wore losing inoney by not putting enough moisture in their cheese was absolutely wrong. As far as moisture was concerned • the dairy companies had no need to fear that any loss was going on If any error was bang made it was towards tho moist side, and not towards the too dry s-ide. lie had received a letter from a gentleman in London who was recognised as or.o of the best judges of cheese in the Old Country. Referring to the question of moisture, this gentleman said: "Whatever you do, stop the insane competition for incrrasing moisture content. Otherwise your industry will ke doomed." They should take that warning to heart.